Photo: Coconut Madeleines Recipe
Ingredients
- 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
- 3 extra-large eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup sweetened shredded coconut
- Confectioners' sugar, optional
Directions
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.
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By ykana
on February 05, 2012
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I have just made this recipe and it is really good. However, it misses a little bit of "extra" taste, next time I will use some coconut extract. The sugar amount is perfect considering the sweetened coconut in it. It has the right texture and it is moist enough! Delicious!
By shellelaine_4821081
Maple Valley, WA
on January 16, 2012
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I've tried a few madeleine recipes, and this is by far my favorite. The texture is nice and dense, and the bottom (pan side developed a delicate crunch that I really like (I used Pam instead of butter. The only problem is that I love coconut and the 1/3 cup in this recipe just didn't bring the depth of coconut flavor that I would have liked. Next time I might try to add a few drops of coconut extract to amp it up a bit. The madeleines aren't overly sweet, so I indulged in a little powdered sugar glaze before serving. I'll definitely use this base recipe again and experiment with other additions. I did only get 19 cakes from this batch, so I'll fill the molds with a little less batter in the future.
By Mellow67
on November 24, 2011
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I love the coconut in this recipe. I have made these many times and they are always a hit.
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